The barbecue pork recipes are a classic of the American BBQ tradition and Italian grills.
Grilling parts such as sausages, pork chops, ribs and ribs, shoulder, ribs, shank results in meats that melt in the mouth. Enhanced by these specially designed spice blends.
The Pork BBQ was created to flavor grilled pork , obtaining a deep flavor with the rub, especially for smoked meat recipes.
An excellent BBQ dry rub , gives a spicy taste thanks to the mixture of the most suitable flavors for pork such as onion and garlic powder, paprika , cumin, chilli, pepper and sugar . Using the Pork BBQ is simple, it is applied by sprinkling and rubbing the mixture on the meat and let it rest before cooking.
The Pork BBQ creates a beautiful smoky flavor that goes perfectly with pork, which must be well sprinkled especially when it comes to large cuts of pig. These roasts show a lot of meat on the surface, so you can make the most of the spicy mix for the barbecue.
For the most classic barbecue recipe, pulled pork from the South of the USA, a rub makes the difference by penetrating the frayed pork shoulder. The tender and succulent meat must cook for several hours to become smoked at the right point, with the rub penetrating the fibers.
A fundamental rule for cooking pork and Pork BBQ mixes is not to overdo it with salt. Pork is very salty, and adding salt can make meat dry and unpleasant to eat. Rather, its flavor goes very well with garlic which, when cooked, becomes slightly sweet and counteracts the fat content contained in most cuts of pork.
A pork barbecue rub, therefore, must respect this balance and, above all, add brown sugar. Its sweet taste goes very well with pork, creating an exquisite crust (bark).
In some recipes, the bbq spice blend for pork uses cayenne pepper and coriander for an exotic touch, or herbs such as thyme, sage, oregano or parsley, to give a "Mediterranean" accent compared to American bbq rooms.
How to use the Pork BBQ in the kitchen
The rub should be applied generously on the chosen cuts or skewers, rubbing with the fingers and the palm of the hand. Try to cover the pork as much as possible on all sides. It is important to consider that, although the rub only needs a few minutes to mix, once applied to the pork, it is necessary to leave the meat to rest for at least 2 hours in the refrigerator before cooking it on the barbecue.
Some tend to leave it alone for about 30 minutes, others overnight: it depends on the taste you want to get, making the Pork BBQ blend penetrate the fiber. After the time has elapsed, remove the meat from the refrigerator and sprinkle any excess, then pass the pork cut on the barbecue.
For long cooking recipes it is important to set temperatures and systems for smoking, cooking with the lid on, and then on the barbecue for at least 6 hours at about 130 ° C in the chamber. In addition, the dry rub can be used by mixing it with water and vinegar, to tenderize, flavor and moisten the meat.
If you are skilled in cooking, you can add a tablespoon of rub to a cup of water and sprinkle it on the meat while it is roasting.
Origins and History of BBQ blends - rub
I rub, that is the sauces and spices to flavor the meat, born with the tradition of the American barbecue, around the nineteenth century. The word barbecue probably originates from the practice of the Taino Indians "barbacoa": it indicates a kind of grill used to cook meat over an open flame.
Even African Americans, some time later, used the leftover parts of the best cuts, cooking them for a long time in the barbecue pits.
If the tradition of grilling meat is also common to other cultures in the past, the barbecue creates a type of slow cooking, at low temperatures, with very seasoned sauces to flavor the meats. In addition, spices and sauces were also useful for preserving meats, especially thoseof pork. In the preparation of pork or other types of meat, dry rub is a mixture of spices applied to add flavor. Typically, dry rubs show a variety of 4 or more spices selected for a flavor profile that complements the flesh and the balance.
Historically it was important to keep a salt content at less than 25%, and add the sugar that will give life to the bark on the meat. Too salty rub, for those who liked it on sweet meats such as pork, should be applied immediately before cooking, otherwise the meat would become too dry.
These rules were born over time, with the practice of grilling and barbecuing meats, especially widespread in the southern United States.
There are sweet barbecue blends that come from Carolina or Memphis, others that contain more black pepper or hot pepper, recipes with black, white and red pepper for a full pungent profile. Still others with herbs that sweeten, or mustard that goes perfectly with smoked pork.
Remember that the barbecue should not be confused with the simple barbecue. In the barbecue a whole process of slow cooking takes place and at low temperatures, with the meat being marinated or flavored with dry-rub, then cooked or smoked over the fire. Grilling is quick and easy, while barbecue refines the pork in hours to add flavor and tenderness.
Pork BBQ: side effects and contraindications
When using blends with spices and other ingredients for the barbecue, it is important to respect the recommended doses. In particular, for those suffering from gastrointestinal irritation and ulcers, or irritation of the urinary tract.
Rub BBQ blends, particularly if they are spicy, should be consumed in moderation; otherwise they can cause effects such as burning in the palate, heartburn, diarrhea, irritation of the mucous membranes.
In addition, it is necessary to evaluate the individual ingredients of the bbq blend, identifying if they are already known for possible allergic reactions.
Pregnant and breastfeeding women are advised to take caution when taking spicy blends for the barbecue.
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